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Mango Pineapple Tropical Smoothie Bowl

5/16/17

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A Tropical Smoothie Bowl will transport you to an exotic island with all of your favorite tropical fruit flavors. It is a breakfast or snack recipe that is dairy free and gluten free, and filled with good-for-you ingredients. Just blend an easy Mango Pineapple Smoothie Bowl and add Tropical Granolaor your favorite toppings.

Disclaimer: This is a sponsored post I am writing on behalf Silk and So Delicious Dairy Free. As always, all opinions and text are my own.

Take Your Child to Work Day passed recently, and when the permission slip came home, naturally the first grader was most excited about the prospect of being able to miss a day of school. Naturally, being the responsible parent I typically attempt to be, I wasn’t going to allow this to be just a vacation day.

Figuring daddy would be bogged down with meetings, I had all intentions of keeping the kiddo home with me. But that wasn’t going to mean mommy with her face in her laptop, and him playing with his toys all day. It was going to be a full day of writing up recipes, cooking, shooting videos, taking pictures, and maybe even some editing.

Then the husband presented the agenda for Take Your Child to Work Day at his company. It was a full-day event of science experiments, global teleconferences, presentations on cancer research, a pizza party, visiting daddy’s desk, a movie, and a social event at the end of the day with plenty of snacks.

Big company beats entrepreneur mom.

Too bad for him, though, because I think I had a lot more fun making these…

Mango Pineapple Tropical Smoothie Bowl is a cool and creamy, creative and fun way to change up the traditional smoothie.

And it’s the perfect way to get more fruit and other plant-based foods into your diet. Everyone loves slurping a smoothie with a straw, but when you make it thicker so you can eat it out of a bowl with a spoon, it’s even better! Why? Toppings, of course.

The smoothie bowl itself simple a blend of frozen bananas, which gives it that creamy, ice cream-like texture, along with pineapple, mango, and Silk Coconutmilk for the tropical flair that makes you think you are enjoying something way more indulgent. But then the toppings allow you to add even more fun flavors and textures. Fresh kiwi and strawberries add juicy, fruit flavors. A few banana chips and Pineapple Coconut Tropical Granola adds a bit of crunch. And some dairy free chocolate chips give you that little hint of chocolaty goodness that makes everything taste better!

Smoothie bowls are always such a treat since you get to play with your food, create something beautiful, and, of course, post it on Instagram for the world to see. But when you start with Silk, you know you are getting plenty of plant-based goodness into your diet. So make sure on your next Target run, you grab some Silk Coconutmilk or one of their other dairy-free milks or yogurt alternatives to create your #targetsmoothiebowls with plenty of #plantbasedgoodness. And before you go, download and use Cartwheel and the 15% off Cartwheel offer on Silk and So Delicious from now until May 27, 2017.

Instructions

For Smoothie Bowls:

Combine frozen fruit and Coconutmilk in a blender, and blend to desired consistency. The mixture will be thick, so depending on your blender, you may need to use a spatula to stir or press the mixture down while blending, or you may need to add more milk.

Divide between two bowls and top each with half a strawberry, half the kiwi slices, a teaspoon of chocolate chips, a few banana chips or banana slices, and about two tablespoons granola. Or use your favorite toppings.

For Tropical Granola:

Preheat oven to 300°F and line a large baking sheet with parchment paper.

In a large bowl, toss together oats, almonds, and chia seeds.

In a separate bowl, whisk together oil, banana, coconut or brown sugar, flax seeds, salt, and vanilla until smooth.

Pour wet mixture over dry ingredients and stir until just moistened.

Spread the mixture evenly on the parchment-lined baking sheet and press flat.

Bake at 300°F for 35-45 minutes or until edges start to brown. Do not stir while baking or cooling. Remove from oven and let granola cool completely on the baking sheet.

Break granola into clusters and toss in dried pineapple and coconut flakes.

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Comments

Looks really good, BUT the nutrition on this is pretty scary with 41 grams of fat per serving, 16 grams of that from saturated fat! That’s more than a Big Mac … Yikes!! I really like the flavors you are including. I’ll have to see how I can make this flavorful and more heart healthy.

That makes sense! It’s the 1/2 cup coconut oil that’s killing it. Might be the coconut milk, too. I normally use organic soy or almond milk, neither of which have saturated fat. But, some don’t like those taste profiles. I may try to simply use a mixture of water and maple syrup as a binder for the granola. This would be more of a treat for the fam so I’m less concerned about the sugar. 🙂

It’s actually only 1/4 cup of coconut oil, and it does make a pretty big batch of granola. And most of the sweetness comes from the bananas, but again, you can cut down on the coconut sugar or try some maple syrup. I used the coconut milk from a carton, not a can, so that is actually pretty low in calories and fat. But almond milk would work fine, it just won’t have that coconutty flavor.

[…] And if you don’t want to drink your dessert, you can still get all the wholesome ingredients when you make smoothie bowls. Go decadent with a Banana Chocolate Chunk Smoothie Bowl. Or keep it light and fresh with a Tropical Smoothie Bowl. […]